Sweet Potato Pavé
This Sweet Potato Pavé is made from thinly sliced, layered sweet potatoes soaked in cream and herbs. Twice-baked and crispy, this showstopper blows traditional sweet potato casseroles out of the water. Truly unforgettable!
Equipment
- mandoline
- 9x5 inch loaf pan
Ingredients
- 1 head garlic
- 1 tbsp olive oil
- 1 1/2 tsp salt
- 1 1/2 cups heavy cream
- 2 tbsp fresh thyme leaves
- 3/4 tsp black pepper
- 1 3/4 lbs sweet potatoes about 3 medium
- 1/4 cup unsalted butter melted
- flaky sea salt for sprinkling
Instructions
- Preheat the oven to 350°F. Drizzle garlic cloves with oil, and wrap the garlic head in aluminum foil. Bake in a preheated oven until cloves are very tender, about 45 minutes. Set aside.
- Lightly grease a 9- x 5-inch loaf pan with olive oil and line with parchment paper, allowing 2 inches of overhang on both long sides. Place kosher salt and 5 roasted garlic cloves in a large bowl; using the back of a spoon, smash into a paste. Whisk in cream, thyme, and pepper. Set aside.
- Using a mandoline, thinly slice potatoes lengthwise into 1/16-inch-thick slices. Add sweet potatoes to cream mixture; toss gently to coat. Layer potato slices in bottom of prepared pan, slightly overlapping to create a shingled layer, trimming potato slices if needed. Continue layering, pressing occasionally, until potatoes are about 1/2 inch from top of pan. Discard remaining cream and potatoes.
- Fold excess parchment over potatoes, and cover the pan with aluminum foil. Bake at 350°F until potatoes are tender, about 2 hours. Remove foil from pan, leaving parchment in place. Let cool for 2 hours at room temperature. Place a second 9- x 5-inch loaf pan on top of the cooled pavé in the pan, and weigh it down with unopened canned goods. Refrigerate 8 hours or overnight.
- Carefully remove the top pan and weights. Pour off any accumulated liquid around pavé. Invert pavé onto a cutting board; remove and discard parchment paper. Cut pavé crosswise into 8 slices. Place slices on a rimmed baking sheet, and refrigerate 20 minutes or up to 4 hours.
- Preheat the oven to 500°F with a rack in the upper third of the oven. Brush pavé slices generously with melted butter, and arrange in a single layer on a baking sheet. Bake until bottom edges are browned, 6 to 10 minutes. Invert pavé onto a serving platter, and sprinkle with flaky sea salt. Serve hot.